Description
This One Pan Honey Cranberry Chicken And Veggies is a delightful weeknight meal that combines juicy chicken with vibrant vegetables, all coated in a sweet-tart honey-cranberry glaze. It’s easy to prepare and clean up, making it perfect for busy evenings.
Ingredients
- Boneless, skinless chicken thighs
- Baby potatoes (like Yukon Golds or red potatoes), cut into quarters
- Sweet potatoes, cubed
- Carrots, chunky slices or baby carrots
- Broccoli or cauliflower florets
- Brussels sprouts, halved
- Bell peppers, chopped into large chunks
- Red onion, chopped into large chunks
- Dried cranberries
- Honey
- Dijon mustard
- Apple cider vinegar
- Fresh minced garlic
- Dried rosemary
- Dried thyme
- Salt
- Freshly ground black pepper
- Olive oil
Instructions
- Preheat your oven to 400°F (200°C) and line a large, rimmed baking sheet with parchment paper.
- Wash and chop all your chosen vegetables into similar-sized pieces, roughly 1-inch chunks.
- Pat your chicken thighs (or breasts) very dry with paper towels and season them generously with salt and pepper.
- In a medium bowl, whisk together the olive oil, honey, Dijon mustard, apple cider vinegar, minced garlic, dried rosemary, dried thyme, salt, and black pepper until well combined.
- Place the chopped vegetables, dried cranberries, and chicken pieces onto the prepared baking sheet. Pour the honey-cranberry glaze evenly over everything and toss gently until coated.
- Spread the chicken and vegetables out in a single layer across the baking sheet.
- Place the baking sheet in your preheated oven and roast for 25-35 minutes, flipping the chicken and stirring the vegetables around the 20-minute mark.
- If desired, turn on your oven’s broiler for the last 2-3 minutes for extra crispiness, keeping a close eye on it.
- Once cooked, remove the pan from the oven and let the chicken and vegetables rest for 5 minutes before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 20 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: Don't overcrowd the pan to ensure proper roasting. Cut vegetables into uniform sizes for even cooking. Pat chicken dry for better sear and glaze adherence.